Add pine nuts to a pan with a small pinch of salt and pepper. Toast these until browned.

Into a bowl, add the freshly toasted pine nuts, roasted peppers, capers, red chillies, red wine vinegar and 7 tbsp of olive oil. Then season generously with salt and pepper

Take your coriander seeds and roughly grind them in a mortar and pestle. Then add to your red pepper salsa and mix.

Once mixed together, set in the fridge. You want it to be nice and cool before serving.

Next, take your aubergines and place them over an open flame on the hob with a pair of tongs. Turn them regularly until they are charred and collapsed.

Once the aubergines are cooked, lay them on a plate and cover with another plate for 10 mins. This will make it easier to peel off the skin.

After 10 mins, remove the skin from the aubergines (don't worry if there are little bits still left on) and add them to your serving plate.

Slice the aubergines down the middle, and spoon in your pepper mix. Pour on some of the juices and top with fresh basil. Tuck in.